Effect of Dry‐Heated Prime Starch and Tailings Fractions in Wheat Flour on Pancake Springiness

Ozawa, Miki; Seguchi, Masaharu

doi:10.1094/cchem-85-5-0626

Cited by 9 publications

(5 citation statements)

References 10 publications

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“…The dry heattreated wheat flour were fractionated with acetic acid, synthetic flours were prepared using them, and hot cake baking test was carried out by a replacement experiment. As a result, it was confirmed that tissue elasticity was obtained by dry heat treatment in PS and T fractions, and the same effect as chlorination was confirmed [65]. Thus, it was found that the starch granule surface in PS fraction was made hydrophobic by controlling the treatment time and temperature of wheat flour, and the properties were greatly changed.…”

Section: Dry Heat Treatment Of Wheat Floursupporting

confidence: 52%

Effect of hydrophobized starch granules on cereal foods - Importance of wheat starch granule surface protein

Seguchi¹

2020

Integr Food Nutr Metab

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Wheat has a harder skin than rice and adheres strongly to the endosperm, making it difficult to remove. For this reason, the grains are crushed to remove the hard rind and made into flour. Humans wanted white flour and advanced the milling technology to remove wheat husks, resulting in fairly white flour. However, it did not turn white any more. This is a story from ancient Egypt, Greece, and Roman times. Ancient people wanted to eat white bread and white cake. Since ancient times, how to make flour white has been a big problem. Furthermore, the bleaching effect by the drug was performed, and more specifically, the bleaching (chlorination) effect by chlorine gas. Degradation of the carotenoid pigment lutein in wheat flour. Bleaching with flour chlorination was effective. For more than 97 years, the effect of chlorine gas on soft wheat flour has been improved in the United States [1]. In addition to bleaching effects, chlorination was also found to improve cake quality. The cake volume was improved, the texture was uniform, the cake was white in color, the cake shape was uniform, and the texture was good [2-6]. Fruit holding in the cake also occurred [7]. The effects of chlorination on wheat flour are diverse, and studies have been conducted on wheat protein [8], starch [9] lipids [10,11], pentosan [12], water absorption [13], and lipophilicity [14]. The effect on all flours was shown by chlorination [15]. Birth of hot cake (a kind of pancake)About 60 years ago, when hot cakes were born, the Japanese diet was still the same, and it was a low-calorie, low-calorie Japanese food such as rice, pickled radish, pickled plums, and dried fish. It's no wonder that mothers want to see foreign movies and want their children to eat cakes that have just been baked in the oven. But in Japan, the oven is not in the kitchen. One is a frying pan. At that time, a hot cake that was quickly baked using this frying pan and eaten while hot was invented. But this hot cake was poor in cake suitability and immediately became a dumpling in the oral cavity and lost its tissue elasticity. At that time, flour was chlorinated overseas. The introduction of this method was

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Section: Dry Heat Treatment Of Wheat Floursupporting

confidence: 52%

Effect of hydrophobized starch granules on cereal foods - Importance of wheat starch granule surface protein

Seguchi¹

2020

Integr Food Nutr Metab

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“…1). It was found that the wheat flour fraction such as water solubles, gluten, prime starch, and tailings (Ozawa and Seguchi 2008) in bread dough was not affected by freezing and thawing, and the amount of centrifuged liquid did not increase by much. Breadmaking properties (% vs. control) for Kameria wheat flour (bread height 100.2 and SV 99), Alps (102 and 100), Haruyokoi (107 and 115), and Kitanokaori (108 and 109) were each almost the same as the control.…”

Section: Effects Of the Freezing Step In The Breadmaking Processmentioning

confidence: 99%

“…Centrifuged liquid in Kameria (116), Alps (105), Haruyokoi (111), and Kitanokaori (64) were not much larger than each control. It was found that the wheat flour fraction such as water solubles, gluten, prime starch, and tailings (Ozawa and Seguchi 2008) in bread dough was not affected by freezing and thawing, and the amount of centrifuged liquid did not increase by much.…”

Section: Effects Of the Freezing Step In The Breadmaking Processmentioning

confidence: 99%

Restoration of Breadmaking Properties to Frozen Dough by Addition of Sugar and Yeast and Subsequent Processing

Morimoto

Seguchi

2011

Cereal Chem

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Cereal Chem. 88(4):409-413We prepared bread dough A (a mixture of wheat flour, sugar, salt, and water), bread dough B (a mixture of bread dough A and yeast), and bread dough C (first-proofed, molded, and second-proofed bread dough B) and froze them at -20°C for six days. They were thawed at 4°C for 16 hr and subjected to their breadmaking processes. The results indicated that breadmaking properties (bread height [mm] and specific volume [cm 3 /g]) after bread dough A and B processes were the same as those of control bread dough (unfrozen dough). However, in the case of bread dough C, the resulting bread showed depression of the properties. The amount of centrifuged liquid from thawed bread dough C increased. Sugar was added to thawed bread dough C (bread dough C-1), and then yeast was further added to bread dough C-1 (bread dough C-2), and they were subjected to the breadmaking process. The results showed that the breadmaking properties of bread dough C-2 were the same as those of the control. It was further found that when the first proof step in the bread dough C-2 process was omitted, the breadmaking properties were depressed. Frozen and thawed bread dough C was packed into a plastic tube, and extension of the dough was compared with that of control dough under reduced pressure. Bread dough C extended to 50 mm, compared with 70 mm for control dough. First proof, mold, and second proof steps of dough C-2 caused it to extend to the same height as control dough. It was concluded that the increased amount of the separated liquid in thawed dough C caused depression of breadmaking properties resulting from lack of water in the appropriate places to provide the expected properties, but these properties could be restored to the levels of control bread dough by the addition of sugar and yeast following the first proof, mold, and second proof steps.

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“…Other flour properties, including damaged starch content, arabinoxylan content, solvent retention capacity and pasting temperature, also could affect the batter flow and diameter of pancake (Fajardo and Ross 2015;Kiszonas et al 2015;Bettge 2014). Dry heat of starch and tailings fractions of wheat flour cause an increase in the level of springiness for baked pancakes (Ozawa and Seguchi 2008). Chlorine-treated commercial soft wheat flour was commonly used for improving pancake quality in North America (Finnie et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Influence of physicochemical characteristics of flour on pancake quality attributes

et al. 2019

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This study was conducted to identify the influence of flour characteristics of 13 Korean wheat cultivars on quality attributes of pancake. Pancake diameter showed negative correlation with SRC with distilled water and pancake height and positive correlation with springiness of cooked pancake. Springiness of baked pancake was under negative correlation with protein content, SDSS, dry gluten content, and positive correlation with final viscosity and setback in pasting properties of flour. Springiness and cohesiveness of baked pancake were under negative correlation with mixing time of Mixograph. Hardness of baked pancake was correlated with amylose content and breakdown of flour. Regression and principal component analysis indicated that pancake diameter, and springiness and cohesiveness of baked pancake can be explained by protein quantity and quality parameters, protein content, SDSS, mixing time of Mixograph, and SRCs related to protein content. Hardness of baked pancake can be predicted from amylose content and breakdown of flour. Batter viscosity as well as texture of cooked pancake could be influenced by protein quality and quantity according to grain hardness.

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Effect of Dry‐Heated Prime Starch and Tailings Fractions in Wheat Flour on Pancake Springiness

Cited by 9 publications

References 10 publications

Effect of hydrophobized starch granules on cereal foods - Importance of wheat starch granule surface protein

Effect of hydrophobized starch granules on cereal foods - Importance of wheat starch granule surface protein

Restoration of Breadmaking Properties to Frozen Dough by Addition of Sugar and Yeast and Subsequent Processing

Influence of physicochemical characteristics of flour on pancake quality attributes

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